Pad Thai

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 786kcal

Ingredients

Cucumber Salad

  • 2 TBSP Rice wine vinegar
  • 1 TBSP Lime juice
  • 1 TBSP Fish sauce or soy sauce for a vegetarian option
  • 1 TBSP Honey
  • Salt
  • 2 cups Cucumber thinly sliced
  • ¼ cup Red onion thinly sliced
  • 1 Red chili pepper thinly sliced (optional, for heat)
  • 2 TBSP Fresh cilantro chopped
  • 2 TBSP Roasted peanuts crushed
  • Black pepper

Pad Thai

  • 1 tsp Brown sugar
  • 1 TBSP Reduced-sodium soy sauce
  • ½ TBSP Rice wine vinegar
  • ½ TBSP Lime juice
  • ½ TBSP Fish sauce
  • 4 oz Rice noodles
  • 1 TBSP Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless sliced into small strips
  • 1 cup Red bell pepper diced
  • ¼ cup Carrots peeled and cut into matchsticks or shredded with a box grater
  • 1 clove Garlic
  • 2 TBSP Fresh cilantro chopped
  • ¼ cup Peanuts chopped
  • 2 wedges Lime

Apple Juice

  • 16 oz Apple juice cold
US Customary - Metric

Instructions

  • In a small bowl, whisk together the rice wine vinegar, lime juice, fish sauce, honey, and a pinch of salt until well combined. Set aside.
  • Place the sliced cucumber and red onion in a large bowl. Add the red chili pepper, if using.
  • Pour the dressing over the cucumber mixture and toss gently to coat evenly. Let it marinate at room temperature for 10–15 minutes.
  • Just before serving, sprinkle the chopped cilantro and crushed peanuts over the salad, toss gently, and adjust seasoning if needed. Refrigerate if not serving immediately.
  • In a mixing bowl, whisk together the brown sugar, reduced-sodium soy sauce, rice wine vinegar, lime juice, and fish sauce. Set aside.
  • Prepare the rice noodles according to the package directions.
  • While the noodles cook, heat the olive oil in a wok or sauté pan over medium-high heat. Add the chicken and sauté until cooked through, about 6 minutes. (Cook to an internal temperature of 165°F (74°C).) Transfer the chicken to a plate.
  • In the same pan, add the red bell pepper and carrots. Sauté for 1–2 minutes. Add the garlic and cook for another minute.
  • Return the chicken to the pan along with the cooked noodles and sauce. Toss everything together and cook for 1–2 more minutes. (Ensure the chicken reaches 165°F (74°C).)
  • Portion the Pad Thai onto plates. Top with cilantro, chopped peanuts, and lime wedges.
  • Serve with cucumber salad and a glass of cold apple juice.

Nutrition

Calories: 786kcal | Carbohydrates: 105g | Protein: 38g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1661mg | Potassium: 1487mg | Fiber: 8g | Sugar: 41g | Vitamin A: 5423IU | Vitamin C: 147mg | Calcium: 123mg | Iron: 3mg

Pad Thai

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 786 kcal

Ingredients
 
 

Cucumber Salad

  • 2 TBSP Rice wine vinegar
  • 1 TBSP Lime juice
  • 1 TBSP Fish sauce or soy sauce for a vegetarian option
  • 1 TBSP Honey
  • Salt
  • 2 cups Cucumber thinly sliced
  • ¼ cup Red onion thinly sliced
  • 1 Red chili pepper thinly sliced (optional, for heat)
  • 2 TBSP Fresh cilantro chopped
  • 2 TBSP Roasted peanuts crushed
  • Black pepper

Pad Thai

  • 1 tsp Brown sugar
  • 1 TBSP Reduced-sodium soy sauce
  • ½ TBSP Rice wine vinegar
  • ½ TBSP Lime juice
  • ½ TBSP Fish sauce
  • 4 oz Rice noodles
  • 1 TBSP Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless sliced into small strips
  • 1 cup Red bell pepper diced
  • ¼ cup Carrots peeled and cut into matchsticks or shredded with a box grater
  • 1 clove Garlic
  • 2 TBSP Fresh cilantro chopped
  • ¼ cup Peanuts chopped
  • 2 wedges Lime

Apple Juice

  • 16 oz Apple juice cold

Instructions
 

  • In a small bowl, whisk together the rice wine vinegar, lime juice, fish sauce, honey, and a pinch of salt until well combined. Set aside.
  • Place the sliced cucumber and red onion in a large bowl. Add the red chili pepper, if using.
  • Pour the dressing over the cucumber mixture and toss gently to coat evenly. Let it marinate at room temperature for 10–15 minutes.
  • Just before serving, sprinkle the chopped cilantro and crushed peanuts over the salad, toss gently, and adjust seasoning if needed. Refrigerate if not serving immediately.
  • In a mixing bowl, whisk together the brown sugar, reduced-sodium soy sauce, rice wine vinegar, lime juice, and fish sauce. Set aside.
  • Prepare the rice noodles according to the package directions.
  • While the noodles cook, heat the olive oil in a wok or sauté pan over medium-high heat. Add the chicken and sauté until cooked through, about 6 minutes. (Cook to an internal temperature of 165°F (74°C).) Transfer the chicken to a plate.
  • In the same pan, add the red bell pepper and carrots. Sauté for 1–2 minutes. Add the garlic and cook for another minute.
  • Return the chicken to the pan along with the cooked noodles and sauce. Toss everything together and cook for 1–2 more minutes. (Ensure the chicken reaches 165°F (74°C).)
  • Portion the Pad Thai onto plates. Top with cilantro, chopped peanuts, and lime wedges.
  • Serve with cucumber salad and a glass of cold apple juice.

Nutrition

Calories: 786kcalCarbohydrates: 105gProtein: 38gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 73mgSodium: 1661mgPotassium: 1487mgFiber: 8gSugar: 41gVitamin A: 5423IUVitamin C: 147mgCalcium: 123mgIron: 3mg
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